The spring is almost here in the UK, and the weather is becoming milder. What better way to celebrate than with a raw no-bake Kiwi and Lime Cheesecake. The best part is that the recipe caters for nut allergy sufferers, and those following a Paleo or Autoimmune Paleo diet.
I’m not one to spend hours in the kitchen, I like food to be simple but delicious. For that reason, I love making raw desserts. They are so simple to make, but always so satisfying. Moreover, it’s amazing the different flavours and textures that can be created without the need for baking. This cheesecake recipe is luxuriously smooth, with a refreshing zesty zing in flavour.
Anyone that has food sensitivities will know how hard it is to watch others enjoy dessert that you cannot have. I know more than anyone, the feeling of sitting in a coffee shop staring at your friends and family eating decadent cakes. Hence the reason I started creating recipes that cover all allergens. The feeling of achievement I get when I have created a recipe free from all traditional ingredients is the best! It’s amplified when the taste is great also.
I am really pleased with how this cheesecake turned out. Particularly the texture; it has a nice chewy base, a smooth and creamy centre, with a fresh and zing flavour. The texture resembles that of a traditional cheesecake (well how I remember, many years ago). This cheesecake is definitely a light dessert, that could even be enjoyed after a heavy meal. It is so good, I am quite confident you could eat it anytime of day! ha ha.
Edit: I want to say thank you so much to ‘The feed feed’ for featuring this recipe on their website. It is such a privilege to be featured. You can check it out here, along with many others recipes from amazing food bloggers from around the world.
The main ingredients in this cheesecake are coconut and dates. Thus making it free from gluten, dairy, nuts, and eggs. You will find this recipe, plus two other raw cakes in my free eBook. You can find it here.
I am so excited to let you know that this recipe has been shortlisted in the UK Paleo Awards for ‘Paleo Recipe of the Year’. Winner is announced October 17th 2017, keep your fingers crossed for me!
Paleo, AIP, GF, DF
Firstly soften the coconut butter. Next add all the base ingredients into a food processor and blend until a dough like mixture forms. Then press down into the bottom of a 6x3 spring form pan. Pop into the fridge to chill, while you prepare the middle layer.
Again firstly soften the coconut butter. Next add all the middle layer ingredients into a food processor and blend until a smooth, silky consistency forms. Remove the base from the fridge and top with the smooth mixture. Pop back into the fridge and prepare the top layer.
Place both kiwis and arrowroot powder into a blender and blend until smooth and fully combined. Next pour the mixture onto the top of the cheesecake. You can now decorate with extra kiwi if you like. Alternatively, get creative and add your favourite toppings!
Place the finished cheesecake into the freezer until fully firm. This may take up to 2 hours (I know its a long time, but its worth the wait)
Remove from the freezer and leave to thaw before serving. Enjoy!
N.B. It is best to store the cheesecake in the freezer, as the kiwi layer will melt. However, thaw before serving.
Ingredient Links:Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission.
Don’t forget if you recreate any of my recipes I would love to know! Use the #refinedhealth and tag me in your pictures on Instagram